Self-recipe steamed spring cakes

Overview

Eating spring pancakes is one of the Chinese folk dietary customs at the beginning of spring. In some areas, there is a custom of eating spring pancakes at the beginning of spring. Spring cakes are either baked or steamed. (Self-recipe) Steamed spring cakes are soft and thin, thin and translucent, translucent and chewy.

Tags

• pasta
• home cooking
• beginning of spring
• cake
• all-purpose flour
• cold water
• olive oil
• tapioca flour
• boiling water

Ingredients

Steps

1. 1 Mix the flour and tapioca flour evenly.

   

2. 2 Mix about 1/2 of the flour with boiling water.

   

3. 3 Knead the other 1/2 flour with cold water.

   

4. 4 Then knead into a moderately soft dough, knead until smooth and covered, for 15 to 20 minutes.

   

5. 5 Take the dough out and knead it on a dough board until even.

   

6. 6 Pull out dough balls of the same size.

   

7. 7 Flatten the dough.

   

8. 8 Roll out into evenly sized dough.

   

9. 9 Brush the dough with an even layer of thin oil, then place another piece of dough.

   

10. 10 And so on, about 12 pictures.

    

11. 11 Then use a rolling pin to press the dough horizontally.

    

12. 12 Then press the surface longitudinally.

    

13. 13 First brush a thin layer of oil on a flat plate, then put in some rolled cakes, boil water in a pot and smoke for 12 to 13 minutes (this stack contains about 12 sheets).

    

14. 14 While steaming the cakes, wash the vegetables and cut them into sections for later use.

    

15. 15 Stir-fried bean sprouts and leeks.

    

16. 16 Remove from pan and plate.

    

17. 17 These noodles are steamed in 3 pots of pancakes (about 12 pancakes in each pot, more than 30 pancakes in total). The steamed spring pancakes are opened one by one. They are soft, thin and chewy (no need to add salt, and they are not hard when cooled).

    

18. 18 Let’s start with the vegetable burrito, which is very thin and reveals the color of the vegetables.